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Recipe

Tomato and Mozzarella Stacks with Yellow Pepper Coulis

(makes 6 servings)

1large yellow bell pepper, about 10 ounces (300 g), roasted and peeled with stem and seeds discarded
1tablespoon (15 ml) olive oil
3medium ripe tomatoes, thinly sliced crosswise into 6 slices each
4ounces (120 g) part skim mozzarella cheese, cut into 12 thin rounds
1tablespoon (15 ml) fresh oregano leaves

  1. Place bell pepper and olive oil in a food processor or blender. Process to a smooth puree. Spoon 1/6 of the mixture onto each of 6 salad plates, forming thin puddles.
  2. Stack 3 tomato and 2 mozzarella slices in the middle of each plate, alternating, starting and ending with a tomato slice. Sprinkle each with some of the oregano leaves. Serve cold.
Per serving:99 calories (51% calories from fat), 6 g protein, 6 g total fat (2.4 g saturated fat), 7 g carbohydrates, 2 g dietary fiber, 10 mg cholesterol, 106 mg sodium
Diabetic exchanges:1 medium fat protein, 1/2 carbohydrate (1 vegetable)



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Disclaimer: Diabetes is a serious disease requiring professional medical attention. The information and recipes on this site, although as accurate and timely as feasibly possible, should not be considered as medical advice, nor as a substitute for the same. All recipes and menus are provided with the implied understanding that directions for exchange sizes will be strictly adhered to, and that blood glucose levels can be affected by not following individualized dietary guidelines as directed by your physician and/or health-care-team.

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